Study Claims Consumption of Smoked or Cured Meats Correlates to Increased Leukemia Risk
A recent Harvard School of Public Health study has claimed that eating smoked or cured meats could increase the risk of leukemia in children and young adults. Chen-yu Liu, et al., “Cured meat, vegetables and bean-curd foods in relation to childhood acute leukemia risk: A population cast-control study,” BMC Cancer (2009). Researchers analyzed the dietary habits of 515 participants between age 2 and 20 in Taiwan, finding that those who consumed smoked or cured meats more than once a week were more likely to develop acute leukemia. In
addition, the study allegedly confirmed that children who regularly ate vegetables and tofu showed a reduced risk for leukemia.
The authors speculated that nitrites added during the curing and smoking process could play a role in cancer, but stressed a need for further causation studies to discover a mechanism. “These are some very active compounds in your body,” stated Harvard Professor of Medicine David Christiani. “Have you ever heard of the hot-dog headache? That’s what you get after eating too many hot dogs.” See Physicians Committee for Responsible Medicine, January 30, 2009; The Harvard Crimson, February 6, 2009.
